Rachel Ray's beef and black bean chili & corn chip casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 pds 90% lean ground beef1 tvs evoosalt/pepper1 tbsp worcestershire sauce1 med onion, finely chopped4-6 cloves garlic, finely chopped1 6z can sliced jalapeno peppers2 1/2-3 tbsp chili powder1 tbsp cumin1 cup beef stock or broth1 14 oz can diced stewed tomatoes1 8oz can tomato sauce2 15 oz cans black beans, drained3 cups corn chips (fritos)2 cups shredded montery jack cheese (I used reduced fat)3 scallions, chopped
In a large, deep skillet or pot, brown ground beef in evoo over high heat. Season meat w/salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to medium- high then add onion, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stri in broth adn scrape up pan drippings. Stir in diced tomatoes, tomato sauce, and black beans. When the mixture comes to a bubble, reduce heat and simmer 5 minutes.
Preheat broiler.
Transfer chili to a shallow casserole and top with corn chips and cheese. Melt cheese under broiler. Top casserole with scallions;serve.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DANSNQUEEN.
Preheat broiler.
Transfer chili to a shallow casserole and top with corn chips and cheese. Melt cheese under broiler. Top casserole with scallions;serve.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DANSNQUEEN.
Nutritional Info Amount Per Serving
- Calories: 403.2
- Total Fat: 24.8 g
- Cholesterol: 70.0 mg
- Sodium: 761.0 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 5.8 g
- Protein: 23.9 g
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